Experience

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  Lcs

  • Director Food Operations

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  LCS

  • Algonquin, Illinois, United States

  • Director Food Operations

    • Apr 2019 - Present
    • Algonquin, Illinois, United States

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  Wynstone Golf Club

  • North Barrignton. IL

  • Director Of Food And Beverage

    • Aug 2017 - Apr 2019
    • North Barrignton. IL

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  LCS

  • Greater Chicago Area

  • Director Of Food Services

    • Dec 2016 - Jul 2017
    • Greater Chicago Area

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  Unidine

  • South Bend, Indiana Area

  • General Manager

    • Mar 2015 - Sep 2016
    • South Bend, Indiana Area

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  Senior Lifestyle Corporation

  • The Breaker at the Edgewater

  • Executive Chef

    • May 2011 - Aug 2014
    • The Breaker at the Edgewater

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  Grand Victoria Casino

  • Grand Victoria. Elgin IL

  • Executive Chef

    • Jul 2009 - Feb 2010
    • Grand Victoria. Elgin IL

    Over seeing Food Operations at the Chicago's Biggest Casino

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  Bismarck Enterprises-United Center

  • Greater Chicago Area

  • Executive Chef

    • Sep 2003 - Jun 2009
    • Greater Chicago Area

    Responsible for the entire United Center Food Production, Restaurants, Pubs, Locker Room Service, Press Lounge, Harris Club, Theatre Box’sOverseeing the entire operation for the Luxury SuitesSeeing 126 Chefs & Cooks to run smooth day to day operation, Forecasting Labor & Food CostInvolved in Daily Specials, Restaurant Rotational Menus & PurchasingHosting Fine Dinning Chef Tables regularly Maintaining Highest Standards of Sanitations & Food QualityCatering to High End Banquets for Performing Artists & Players

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  Interstate Hotels & Resorts

  • Itasca.IL

  • Executive Chef

    • Jun 2002 - Aug 2003
    • Itasca.IL

    Pre Opening Executive Chef for a 4 Diamond PropertyResponsible for 6 Kitchen operations and entire operation, implementing Menus for 3 Restaurants, Kiosks, Spa and CateringResponsible for Daily Food Operations, Labor Cost, Food CostHosting Weekly Chef Tables for prestigious high end accountsOverseeing a crew of 48, Executive StewardMember of IACC (Conference Center)

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  Hilton Hotels

  • Northbrook.IL

  • Executive Chef

    • Apr 2000 - Jun 2002
    • Northbrook.IL

    Responsible for Day to Day Operation of the entire KitchenImplementing new Menus for the Four Diamond Allgauers Restaurant and BanquetsMenu Planning & Concepts, improvising high food quality and serviceAwarded the 3 stars from various food critics for lavish Friday Seafest & Sunday BrunchNamed the Best Restaurant for the month of May 2000Named in the “Zagat”, food guide, 2001 for the Best North Shore Restaurant

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  Wyndham Hotels & Resorts

  • Hospitality
  • 1 - 100 Employee

  • Regional Executive Chef

    • Jul 1998 - Apr 2000

    Transferred from Five Diamond, Five Star Wyndham El Conquistador, Puerto RicoManaged and controlled Three Meal Restaurant, Two Bar Restaurants, Deli Outlet and 55,000 square feet of Meeting Space for 10-1200 guests (Volume $18 Million)Took part in various Training Programs, fully in control of day to day operations, Motivating staff, implementing in New Menus, Testing of Cal-tal Cuisine for the entire Wyndham HotelsWorked along with Chef John Coletta, for the Chicago area Food Shows & Competitions, Involved in “Wine and Cigar Dinner “Held at the HotelHad 12 Executive Chef’s reporting from other Wyndham Hotels, overseeing their operations, visiting and acquiring properties

  • Executive Chef Conventions at El Conquistador Resort & Spa, Puerto Rico

    • Nov 1995 - Sep 1998

    The world renowned 5 Star 5 Diamond Resort & Country Club included 11 Restaurants and 80,000 square feet of function space and 981 Guest Rooms, of which had Fine Dinning Cuisine, Steak House, Japanese, Italian, Seafood and Coffee ShopsIn full charge of creating the Culinary functions: Develop Menus, Train and Motivate a brigade of 129 Chef’s and CooksResponsible for Budgeting, Pay Roll, Scheduling, Hiring & FiringImplementing Standard Operating ProceduresHeld the “Chaine des Rotisseurs” at the Resort in March 1996Planned and organized the “U.S.A Governors Convention” held in July 1996 Organized and Helped the Caribbean Culinary Competitions also held at the Resort in Sept, 1997 Attended Seminars by Three Michelin Chef Paul Bocuse and worked along with him Have had the pleasure serving Famous Celebrities Donna Summers, Tony Bennett, Carly Simon, and othersReceived the Chef of the Year Award and Gold Plate Award for High Standard Quality FoodContribution: Improved Quality of Food, Implemented High Service Standards, Increased Menu Options, Developed Menus with tight budgets, maintained a food cost and labor cost

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  Taj Hotels Resorts and Palaces

  • Executive Chef

    • 1977 - 1988